"Night"", the protagonist suspects that an overly flattering article in the ""Herald Tribune"" about his neighbor was ""written by a pansy full of Brandy Alexanders."" Brandy Alexander A Brandy Alexander is a brandy-based cocktail consisting of cognac, crème de cacao, and cream that became popular during the early 20th century. It is a variation of an earlier, gin-based cocktail called simply an Alexander. There are many rumors about its origins. Some sources say it was created at the time of the London wedding of Princess Mary and Viscount Lascelles in 1922. Drama critic and Algonquin Round Table member Alexander Woollcott"
"Crème de banane Crème de banane () is a sweet, banana-flavored liqueur, usually bottled at 17–25% ABV. It is mostly used in alcoholic drinks but also in cooking; it is an ingredient of various cocktails and desserts. Crème de banane can be used as a syrup on frozen desserts. In some baked dishes, it may be added to obtain a strong banana flavor. The Yellow Bird (cocktail) can be made with crème de banane. Companies such as Marie Brizard, Lucas Bols, and DeKuyper make this liqueur. It is based on neutral-tasting, unaged grape brandy flavored by means of infusion or"
"maceration. Crème de banane Crème de banane () is a sweet, banana-flavored liqueur, usually bottled at 17–25% ABV. It is mostly used in alcoholic drinks but also in cooking; it is an ingredient of various cocktails and desserts. Crème de banane can be used as a syrup on frozen desserts. In some baked dishes, it may be added to obtain a strong banana flavor. The Yellow Bird (cocktail) can be made with crème de banane. Companies such as Marie Brizard, Lucas Bols, and DeKuyper make this liqueur. It is based on neutral-tasting, unaged grape brandy flavored by means of infusion"
"Crémas Crémas (; ) also spelled Crémasse, is a sweet and creamy alcoholic beverage native to Haiti. The beverage is made primarily from creamed coconut, sweetened condensed evaporated milk, and rhum. The rum used is usually dark, however, white rum is used frequently as well. Various spices are added for additional flavoring such as cinnamon, nutmeg, anise, as well as miscellaneous ingredients such as vanilla extract or raisins. Recipes vary from person to person with a few differences in ingredients. The overall look and taste still remains the same. The beverage possesses a creamy consistency similar to a thick milkshake"
"Crème de Noyaux Creme de Noyaux () is an almond-flavored crème liqueur, although it is actually made from apricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur (either of which contribute the pink hue to Pink Squirrel cocktails) while Noyau de Poissy from France is available in both clear (""blanc"") and barrel-aged amber (""ambre"") versions. Through meticulous research over a period of several years, Tempus Fugit Spirits recreated in 2013 a 19th-century-style Crème de Noyaux, distilling both apricot and cherry pit"
"Juice Margarita, Chocolate Cherry, Chocolate Chili, Chocolate Mint, Coconut Amaretto, Coffee, Crème de Cacao (dark and white), French Vanilla, Ginger, Hazelnut, Mad Melon, Melon, Orange Curaçao, Peachtree, Razzmatazz, San Tropique Tropical Rum, sloe gin, triple sec, and Wild Strawberry. Crème de Noyaux, Crème de banane, Crème de Cacao (white and dark), Crème de Café, Crème de Cassis, and Crème de menthe (green and white). Apple Barrel, BlueBerry, ButterShots, Crantasia, HotDamn! (100-proof Cinnamon and 30-proof Cinnamon), Key Largo Tropical, Mountain Strawberry, Old Tavern Root Beer, Peach, Peppermint, Pomegranate, Spearmint, Tropical Pineapple, and WilderBerry. Also the tart ""Puckers"" line, which includes Berry"
"Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint leaves, or by added coloring if made from extract instead of leaves). Both varieties have similar flavor and are interchangeable in recipes, except where color is important. It has 25% alcohol by volume. Crème de menthe is an ingredient in several cocktails, such as the Grasshopper and the Stinger. It is also served as a"
"the first distilled spirit made in the new world. As there were no glass bottles in the 16th century, the brandy was shipped in ceramic (clay) containers sealed with beeswax. The drink originated in Lima, Perú in 2008; the cocktail gained popularity by the end of 2012, and is now enjoyed in most countries Peruvian pisco and elderflower liquor are available. In a cocktail glass filled with ice, pour in 45ml Pisco, 30ml elderflower liqueur (such as St Germain) and 20ml lime juice. The cocktail should not be confused with the brand of pisco. Although it can be made with"
"pit, or core"". It is an ingredient in the Fairbank cocktail, the Pink Squirrel cocktail and in a cocktail called Old Etonian. Crème de Noyaux Creme de Noyaux () is an almond-flavored crème liqueur, although it is actually made from apricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur (either of which contribute the pink hue to Pink Squirrel cocktails) while Noyau de Poissy from France is available in both clear (""blanc"") and barrel-aged amber (""ambre"") versions. Through meticulous research over"
"Kréma Kréma is a French brand of confectionery, owned by Cadbury. Kréma was best known in the period from 1950–1970, particularly under the Mint'Ho brand of caramel white mints. Alternative Bat'na combines white and brown caramel, while Regliss' combines white and black licorice. The Mint'ho was characterized by the fact that, alone of all the sweets made at this time, it floated on water. This was due to the expansion of micro-air bubbles that made it easy to chew. Since the manufacturing process has changed over time, the mints no longer float. Mint'ho is prohibited by some religions, including Judaism,"
"Chicago Cocktail The Chicago Cocktail is a brandy-based mixed drink probably named for the city of Chicago, Illinois. It has been documented in numerous cocktail manuals dating back to the 19th century. Chicago restaurant critic John Drury included it in his 1931 guide ""Dining in Chicago"", noting that it had been served at the American Bar in Nice and the Embassy Club in London. Whether it originated in Chicago is unknown. Recipes call for brandy; orange-flavored liqueur, such as curacao or triple sec; and bitters, stirred or shaken with ice, which may or may not be strained out afterward. In"
"milk, and rum. This drink includes different ingredients as well. (Full recipe can be seen below) Sometimes in Cuba the drink is accompanied by coconut ice cream. This creamy alcoholic drink is also very similar to Coquito because like Crème de Vie it also contains Evaporated Milk, Sweetened Condensed Milk, and rum. This drink is also served throughout the holiday season and with a sweeter meal like desert. The rum that is preferably used is Barbancourt, but other rum can be used. Rompope has the same creamy consistency as Coquito, but has different ingredients. The drink was originally created by"
"liqueurs Parfait d'Amour and the American variation, Creme Yvette, both of which are decidedly different with pronounced vanilla and/or citrus flavors. When crème de violette is not available it is possible to use the Parfait Amour or creme Yvette to replicate the violet color in a drink, though the taste profile is quite different. It is considered a core ingredient in the Aviation cocktail. The rarity of crème de violette appeared as a plot element in an episode of ""The Avengers"" in 1965 entitled ""Two's A Crowd"". Crème de violette Crème de violette, also known as liqueur de violette, is"
"that it be served in a cocktail glass if served straight, or in a rocks glass if served with ice. The Amaretto Stinger uses a 3-to-1 ratio of amaretto to white crème de menthe, while an Irish Stinger uses equal parts Irish cream liqueur and white crème de menthe. The Mexican Stinger substitutes tequila for brandy. A ""Vodka Stinger"", also known as a White Spider, uses vodka instead of brandy. A White Way Cocktail, which celebrates Broadway theatre, is a Stinger made with gin rather than brandy. Mixologists Oliver Said and James Mellgren cite a cocktail known as the Stinger"
"Cremat Cremat, or rom cremat (, Catalan for 'burnt rum') is an alcoholic cocktail of Catalan origin. Although many different recipes exist, the common elements to most of them are rum, sugar, spices (particularly cinnamon), lemon peel, and some form of coffee (usually roasted beans, but soluble instant coffee or brewed coffee are also used). The origin of the ""cremat"" is closely related to historic seatrade between Catalonia and the Americas (particularly Cuba) in the 19th century, at a time when Catalan tradesmen and entrepreneurs set sail for the West Indies in search of fortune (an archetype known in Catalan"
"coques. Cabell d'àngel Cabell d'àngel () or Cabello de ángel (; literally ""angel's hair"") is a transparent threaded jam made from Siam pumpkin (""Cucurbita ficifolia"") pulp and white sugar. It originated in Majorca but its use has spread to the rest of Spain and some countries in the Americas. Cabell d'àngel is usually flavored with stick cinnamon or citron skin. It is best when prepared in the spring, once the pumpkins have fully matured. Cabell d'Àngel can be used simply as a pumpkin jam spread on slices of bread, but it is mainly used to stuff pastries, as ensaïmades, pastissets"
"Crème de cassis Crème de cassis () (also known as Cassis liqueur) is a sweet, dark red liqueur made from blackcurrants. Several cocktails are made with crème de cassis, including the very popular wine cocktail, kir. It may also be served as an after-dinner liqueur or as a frappé. It is made from blackcurrants that are crushed and soaked in alcohol, with sugar subsequently added. The modern version of the beverage first appeared in 1841, when it displaced ""ratafia de cassis"", which had been produced in prior centuries. While crème de cassis is a specialty of Burgundy, it is also"
"because it contains animal gelatin and emulsifiers. Kréma is available in various flavours, including cherry, lemon, raspberry, orange, caramel, pomegranate, iced tea, peach and apple. Sugar, glucose syrup, hydrogenated vegetable fat, gelatin, skim milk powder, licorice extract, citric acid (acidifier), flavorings: E150c, E104, E129, E124, E110, E133; dyes: E471; soya lecithin ( emulsifier), salt, sodium bicarbonate (acidity) Kréma Kréma is a French brand of confectionery, owned by Cadbury. Kréma was best known in the period from 1950–1970, particularly under the Mint'Ho brand of caramel white mints. Alternative Bat'na combines white and brown caramel, while Regliss' combines white and black licorice."
"pêche (peach), or framboise (raspberry). The International Bartenders Association gives a recipe using 1/10 crème de cassis, but French sources typically specify more; 19th-century recipes for blanc-cassis recommended 1/3 crème de cassis, which modern tastes find cloyingly sweet, and modern sources typically about 1/5. Replacing the crème de cassis with blackcurrant syrup is discouraged. Besides the basic Kir, a number of variations exist: Kir (cocktail) Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack."
"of the similar qualities. It is considered to be a cheaper option than standard rhum in Haiti and as a result it is consumed more. It is also used in Vodou rituals. Crémas, also spelled ""Crémasse"" (), is a sweet and creamy alcoholic beverage native to Haiti. The beverage is made primarily from creamed coconut, sweetened condensed or evaporated milk, and rum. The rum used is usually dark; however, white rum is used frequently as well. Various other spices are added for additional flavoring such as cinnamon, nutmeg, anise, as well as miscellaneous ingredients such as the widely used vanilla"
"compensate for the sweetness.) (Dale suggests a full-bodies style of rum.) Curacao Punch Curacao Punch is a cocktail that comes from Harry Johnson's New and Improved Bartender's Manual (1882). Dale DeGroff, a notable bartender and author of The Craft of the Cocktail (Clarkson Potter, 2002), holds this to be his favorite forgotten potation. Preparation involves combining the sugar, lemon juice, and soda water, dissolving the sugar, pouring the drink into a glass with finely-shaved or crushed ice and then adding the remaining ingredients. The drink is then stirred and may be garnished with a variety of fruits. (This indulged the"
"Sidecar (cocktail); Jell-O powder and Kool-Aid powder are interesting variations for novelty drinks; and crushed candy cane secured with marshmallow Crème for seasonal cocktails. These devices come in two, three, four or even five-tier models. The most basic model comes with two compartments. One is for a sponge pad that is generally soaked with lime juice, and the other is filled with salt, since that’s the most common item used for rimming a glass. Most of them can be used without the pad providing an extra compartment for a different rimming material. A long narrow ceramic tray can also be"
"Cabell d'àngel Cabell d'àngel () or Cabello de ángel (; literally ""angel's hair"") is a transparent threaded jam made from Siam pumpkin (""Cucurbita ficifolia"") pulp and white sugar. It originated in Majorca but its use has spread to the rest of Spain and some countries in the Americas. Cabell d'àngel is usually flavored with stick cinnamon or citron skin. It is best when prepared in the spring, once the pumpkins have fully matured. Cabell d'Àngel can be used simply as a pumpkin jam spread on slices of bread, but it is mainly used to stuff pastries, as ensaïmades, pastissets and"
"digestif and used in cooking as a flavoring (see Mint chocolate). It is also a primary component of the popular South African shooter known as the Springbokkie. The traditional formula steeps dried peppermint or Corsican mint leaves in grain alcohol for several weeks (creating a naturally green color), followed by filtration and addition of sugar. Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint"
"as crêpe Suzette and cherries jubilee while serving. Brandy is traditionally poured over Christmas pudding and set alight. The flames consume most of the alcohol but the pudding is left with a distinctive flavour. The term ""brandy"" is a shortening of ""brandywine"", which was derived from the Dutch word ""brandewijn"", itself derived from ""gebrande wijn"", which literally means ""burned wine"". In the general colloquial usage of the term, brandy may also be made from pomace and from fermented fruit other than grapes. If a beverage comes from a particular fruit (or multiple fruits) other than exclusively grapes, or from the"
"as White Chocolate Peppermint, Blood Orange Cranberry Sorbet, Chocolate Hazelnut, Gingersnap, and Snickerdoodle. Crank and Boom offers a variety of sundaes such as a Bourbon Ball, Salted Caramel Brownie, S'Mores, Peanut Butter Cup, Dirt Cup, and a Strawberry Balsamic Sundae. At the Lexington Distillery District, there are multiple ice cream cocktails infused with different alcoholic beverages like Stout Dreams, Berry White, Salted Caramel S'Mores Barrel, Coco-Boom, and a Limon Pie concoction. Crank and Boom also makes from scratch marshmallows and caramels. The two flavors of the marshmallow are vanilla and bourbon. The two flavors of the caramel are sea salt"
"French 75 (cocktail) French 75 is a cocktail made from gin, Champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a ""Soixante Quinze"" (Seventy Five). The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. The drink with its current name and recipe developed over the 1920s, though similar drinks date to"
"Curacao Punch Curacao Punch is a cocktail that comes from Harry Johnson's New and Improved Bartender's Manual (1882). Dale DeGroff, a notable bartender and author of The Craft of the Cocktail (Clarkson Potter, 2002), holds this to be his favorite forgotten potation. Preparation involves combining the sugar, lemon juice, and soda water, dissolving the sugar, pouring the drink into a glass with finely-shaved or crushed ice and then adding the remaining ingredients. The drink is then stirred and may be garnished with a variety of fruits. (This indulged the major nineteenth-century sweet tooth-alter to taste.) (More of this can also"
"cocktail a pale purple color. Harry Craddock's influential ""Savoy Cocktail Book"" (1930) omitted the crème de violette, calling for a mixture of two-thirds dry gin, one-third lemon juice, and two dashes of maraschino. Many later bartenders have followed Craddock's lead, leaving out the difficult-to-find violet liqueur. Creme Yvette, a violet liqueur made with additional spices, is sometimes substituted for crème de violette. Aviation (cocktail) The Aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass. The Aviation was"
"include Creme de Banana, orange juice and grenadine. Goombay Smash Goombay Smash is a rum based beverage in the Bahamas. It is traditionally served in a sling or collins glass. The Goombay Smash was created by Emily Cooper, aka Miss Emily, at the Blue Bee Bar in New Plymouth. The original recipe is a secret, but it is believed to have contained coconut rum, dirty rum, apricot brandy, and pineapple juice. Imitators and variations commonly use rum, coconut and pineapple juice. Apricot liqueur is sometimes used and dark, amber or spiced rums (dirty rums) are preferred. In place of coconut"
"temperature will not ignite easily, so it should be warmed up beforehand or topped with an additional layer of a dark overproof rum with 65-85% alcohol by volume. Such a preparation can be referred to as a ""B-52 On a Mission"". B-52 (cocktail) The B-52 (also B52 or Bifi or Bifty) cocktail is a layered shot composed of a coffee liqueur (Kahlúa), an Irish cream (Baileys Irish Cream), and a Grand Marnier (in later versions replaced with triple sec or Cointreau). When prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities). The name refers"
"distilled to produce a pomace brandy : destilado de uva (label “Espírito da Caldeira”), that is bright and clear. The spirit's strength enables the drinker to taste, and feel on his/her palate, the flavor of Moscatel grapes. The after taste is smooth and has a hint of sweetness to balance the spirit's high alcohol content (45%). The quince spirit, destilado de marmelo, is produced from well-ripened quince fruit. Odors include that of the sweet, tart fruits of the caldera (like quince, apples, and grapes), flavors which combine nicely with the strength of the spirit's alcohol. The finish of the destilado"
"traditionally Canadian take on the usual mojito cocktail. This drink is a favorite at the Massachusetts College of Liberal Arts. Simply, a teaspoon of maple syrup is put in first, coating the sides of the glass. Then maple liqueur and Bailey's Irish Cream are added in a shot glass at a 1.5:1 ratio respectively. If done properly, Bailey's Irish Cream should form a layer on top, similarly to other shooters, such as a buttery nipple. Often, coffee can be served in conjunction with Bailey's Irish Cream or Kahlua. As a more culturally Canadian practice, maple liqueur can be used instead"